how to make
Vegan Île Flottante (French Dessert)
Combine sugar, salt, and water. Heat to make a caramel.
Add water and cook for one minute to make a caramel sauce. Set aside.
Prepare the vanilla cream: combine almond milk, maple syrup, vanilla, and cornstarch.
Whisk and cook until it thickens. Set aside and chill in the refrigerator.
Add aquafaba to a stand mixer and whip to soft peaks.
Add sugar and whip again until it forms stiff peaks. Set aside.
Add the agar agar and water to a saucepan and whisk to dissolve it.
Add coconut cream and bring to a boil. Remove from heat and let cool 2 minutes.
Transfer to the whipped aquafaba and stir until just combined.
Transfer to a bowl and let cool completely. Refrigerate until set.
To serve: pour the vanilla cream into a bowl. Top with a dollop of aquafaba meringue, and drizzle with the caramel sauce!
So light and fresh!
For the full recipe.
Vegan Île Flottante